MISO-GLAZED GRILLED SEA SCALLOPS
This is a simple but elegant dinner, especially if you serve the glazed scallops over a fresh bed of spinach or mixed greens. The salty-sweet and slightly nutty tone of the miso mixes well with the mirin. On the grill, It caramelizes nicely and adds a deeply rich taste to the grilled scallops.
Provided by Vickie Parks
Categories Seafood
Time 30m
Number Of Ingredients 8
Steps:
- 1. Heat a charcoal or gas grill until very hot. Rub the grill grate with a little vegetable oil, and position grill 3 or 4 inches from the heat.
- 2. In a bowl, whisk together miso, mirin (or sake), sesame oil, and pepper.
- 3. Thread the scallops (through their equators) onto metal or soaked-wooden skewers. Brush scallops lightly with vegetable oil, and grill until they're brown on the bottom and release easily from the grill, about 2 to 3 minutes.
- 4. Turn and brown for 1 to 2 minutes on the other side; total cooking time should be 3 to 5 minutes.
- 5. When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done; take the scallops off the grill before the interior becomes totally opaque.
- 6. Sprinkle sesame seeds and green onion slices on each serving, and serve immediately.
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